Do you like mushrooms? Garlic? Soup? If you answered yes, yes, and yes, then this is definitely the dish for you. This recipe takes the wonderful flavor of mushrooms sauteed in garlic butter and puts it into a soup – a garlic and mushroom lover’s dream!

Mushroom Garlic Soup Recipe

Serves: 4
Prep and Cook Time: 1 – 1.5 hours
Like any soup – making it a day ahead of time will let the flavors meld

Instructions

In a large pot, heat the oil and butter over low to medium-low heat. Add the onions and garlic. Cover and cook, stirring occasionally, until soft and beginning to turn brown, about 25 minutes.

Add the apple and continue to cook, covered, for another 10 minutes, stirring occasionally.

Add the stock and herb bundle. Bring to a boil. Reduce the heat and simmer about 15 minutes.

Remove the herbs. Puree the soup until smooth with an immersion blender or regular blender.

Add the mustard powder and dill, and pepper and salt to taste. Return the soup to a low heat and continue to simmer.

While the soup is simmering, melt 1/2 Tbsp. butter in a skillet over medium low heat. Add half of the mushrooms and spread the slices out across the skillet.

Cook the mushroom slices on both sides until lightly brown, but not dry. Pour into soup.

Repeat with another 1/2 Tbsp. butter and the remaining mushrooms. Add these mushrooms to the soup and stir.

Add the cream and bring the soup back to a simmer, stirring. Remove from heat.

Ladle into soup bowls and top with chopped parsley.

You may have seen this as a variation to my Garlic Soupfrom last year, but this soup is SO good, that I wanted to give it it’s own post.

Kitchen Notes

As with any soup, this soup gets better with age; therefore, if you have time, let the soup sit for a couple of hours, or even better, overnight.

The garlic – If you are a little garlic shy, cut the garlic down to 1 head of garlic and add a little more onion. If you are a garlic lover like me, 2 heads of garlic are plenty.

The herbs – If you don’t have fresh herbs, substitute the fresh parsley and thyme with 1/2 tsp. dried thyme and 1/4 tsp. dried oregano. (I suggest oregano because I find that there is nothing more tasteless than dried parsley.)

The mushrooms – I really like sauteing the mushrooms rather than letting them cook in the soup. They stay quite firm and keep that rich buttery flavor of sauteed mushrooms even after you add them to the soup.

The broth – I recommend chicken broth or a lowfat stock. If you are vegetarian, I’m sure vegetable broth would be delicious with this; however, I’ve never tried it.

A side – Any good bread works great with this soup. We love eating it with an Herb Bread.

This mushroom and garlic soup could be used as an appetizer, a side, or a meal. We usually make a meal out of it with some bread, but did have it as a side once with grilled steak. That was certainly a great combination of flavors!! I was tempted to just pour the soup all over the steak.

Looks soooo tasty! Even in the spring there are plenty of rainy days in Seattle, I’ll make these during one of those days! I’ll probably roast the garlic instead of cooking in a pan, but I can’t wait to try.

Thank you Shannon! It is very tasty if I do say so myself! It would be perfect during a Seattle rainy day. Love your idea of using roasted garlic. That would add another wonderful layer of flavor! Let me know how you like it.

Do you really need two whole garlics? Don’t get me wrong I LOVE garlic but isn’t 2 like a giganourmous amount? Sorry for any spelling mistakes… I’m not from the united states… Other than that it sounds yummy!

Sunny – thanks for dropping by. Yes – cremini mushrooms would be just as good if not better than white button mushrooms. If you make it, please let me know how you like it! Have fun with your grandkids!

This looks amazing, MJ – creamy and loaded with flavor from the garlic. The apple is a cool twist I wasn’t expecting. I’ve recently been craving a delicious mushroom soup – so I’m so glad you decided to share…

MJ, I love mushrooms, but I’m the only one in my family that does. I would have to make a smaller amount, but would love to try it out. I love the idea of garlic added Thanks for sharing in our ‘Made From Scratch’ Monday! Hope you had a beautiful Christmas and that your New Years is full of love, health, and safety.

I saw the recipe title and I said AHHH that sounds SO yummy!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest!
I hope to see you again this week!

This week is sponsored by Sugar and Spice Market! They are giving away a package of their gluten free sugar cookie mix and a package of their gluten free pancake/waffle mix! It is just in time for the holidays!

I can’t tell you how thrilled I am!!!! I’m SO glad that you enjoyed it as much as we do. Thanks for letting me know Sawsan! It’s always nice to get feedback, especially feedback like this. Have a wonderful week my friend!

oh yes I like the combination, sounds very comforting. You added apple and dill, daring but I can imagine that this is my type of soup. I realize more and more that we have a few things in common MJ. =)

Wow, garlic mushrooms in soup format… why haven’t I had this before? I love the idea… a real step up from the traditional mushroom soup which is nice, sure, but with the garlic I’m sure it must be a real head above the rest! Looks really yummy MJ!

I adore mushrooms AND garlic, so this soup sounds perfect to me! I just told hubby one meal I would always choose, if it was my last meal even, pizza with extra mushrooms:-) Your soup really does look delicious, Hugs, Terra

I want to try that grits and New Mexico chile recipe but I must order some grits from the internet first….we don’t have them in Denmark. I am originally from New Mexico and the chile (as far as I’m concerned) is the best there is!!! I am a chile eater….eat it everyday…I really miss my New Mexico chile and try to get some when I can !!! I’m happy there is someone else who knows how tasty it is!!

Thanks Martha! I use Quaker Quick-cooking grits and yes, you can buy them on-line. Make sure to order “quick-cooking” in the round container, NOT instant in the rectangular box. I bet you do miss green chile!! I can leave the state for a week and the first thing we do upon returning is get a chile fix. Thanks for your wonderful comments and it’s nice meeting someone across the globe that still enjoys her NM green chile!

MJ…your mushroom garlic recipe was delicious!! I thought I would try out the recipe just for me… first… and it was so good that I ate this soup all one day myself…and finished it at the end of the day…licking my chops..Thank you !! I will definately fix it again during these winter months…live in Denmark and it gets cold!!

Martha, I am SO thrilled that you made this soup and loved it!!!! It’s always wonderful receiving feedback. I’m so glad you enjoyed and can’t thank you enough for letting me know! It’s somewhat cold here so I’ve been making this quite a bit. Have a great weekend!

What a wonderful looking soup. I guess it’s soup weather in your part of the world. We’re preparing for a couple of days in the 100F plus zone so I’ll have to put your recipe aside for another day but it does sound very yummy xx

MJ, this soup looks exquisite. I love mushroom soups and often make a very simple one, but I never add garlic. I wonder why… It must change the whole taste. I really have to try it next time because I’m a huge garlic fan. Thank you for the inspiration.

Thanks Liz! If the hubby doesn’t like shmooms, scoop out a bowl of soup before adding them and keep the mushrooms for yourself. Lucky you to come from a visually creative family. In my family, my oldest sister was the only one that got any design sense. The rest of us struggle.

Mushrooms? yes. Garlic? Yes. Soup? YES! What a great combo of all of my favorite things. I am odd that I eat soup all year round! This one is just exquisite! Adding it to my must make list on Pinterest! And hoping you had a wonderful Thanksgiving with your family! : )

Two heads of garlic? Sounds about right! What a nice soup — tons of flavor. Mushrooms combine so well with garlic, too, that I know this will be delish. I like the addition of apple, too — I’ll bet that adds a nice note. Really nice — thanks so much.

Yes, Yes, Yes, and no convincing required. Love. And…, I have never made my own mushroom soup, so this is just the inspiration I needed. Great lead photo MJ – the singular side shroom accompanying the bowl really jumps out and I also find myself in love with those bowls…;-) how pretty. Super idea to add apple to this soup – what a delightful surprise!

[…] my first, and only mushroom soup really, but the statement still stands. I got the idea from this recipe, but when first reading over it it seemed a little too complex, what with the coring and peeling of […]

[…] Garlic soup is a very tasty way to take advantage of the health benefits of garlic. It’s SO much better than taking a garlic pill! To make it even healthier, add some sauteed mushrooms to the finish soup. See the Mushroom Garlic Soup Recipe. […]

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